Buttermilk Ice Cream
['2 cups heavy whipping cream', '8 large egg yolks', '1 cup sugar', '2 cups buttermilk', '1 cup crème fraîche*', '2 tablespoons fresh lemon juice', '1/4 teaspoon salt']
Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
*Sold at some supermarkets and at specialty foods stores.
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